Ingredients for Penne Alla Vecchia Bettola
- 2 tablespoons olive oil
- Spanish Onion
- Garlic Cloves
- Crushed Red Pepper Flakes
- 1 teaspoon dried oregano
- 1 cup vodka
- Plum Tomatoes
- Kosher Salt
- Fresh Ground Black Pepper
- 1 pound penne pasta
- 2 tablespoons fresh oregano, chopped
- 1 cup raw cashews, soaked in hot water for at least 30 minutes
- Almond Milk
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How to Make Penne Alla Vecchia Bettola
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and garlic; cook 5 minutes, until softened.
- Stir in red pepper flakes and dried oregano; cook 1 minute more.
- Add vodka and cook until reduced by half (about 5 minutes).
- Add crushed tomatoes, salt, and pepper. Stir well.
- Cover skillet tightly and bake for 1 hour and 15 minutes.
- While sauce bakes, prepare cashew cream: blend soaked cashews and non-dairy milk until completely smooth.
- Remove sauce from oven and let cool slightly (15 minutes).
- Carefully puree the tomato sauce in a blender until smooth (work in batches if necessary).
- Return pureed sauce to the skillet.
- Reheat sauce. Stir in fresh oregano and cashew cream to reach desired consistency.
- Season with additional salt and pepper to taste. Simmer 10 minutes.
- Meanwhile, cook penne pasta according to package directions until al dente.
- Drain pasta and add it to the sauce. Toss to coat and cook for 2 minutes.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
33g
Fat
13g
Carbs
25g
